Sweet Potato Marshmallow Swirl Cheesecake Recipes

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch deep dish pie plate with nonstick cooking spray.
• Mix the cookie crumbs, brown sugar, butter and salt together in a medium bowl until well blended. Press the mixture into the pie plate. Bake until set and the crust feels firm, 7 to 10 minutes. Set aside to cool slightly.
• To make the cheesecake filling: In a stand mixer or with an electric hand mixer, combine the cream cheese, sour cream, granulated sugar and salt, mixing at low speed until the mixture is smooth with no lumps, 3 to 4 minutes. Beat in the vanilla and eggs.
• Add the filling to the crust, smooth the top, and chill in the freezer until the filling is sturdy and set up, at least 30 minutes and up to 1 hour.
• For the sweet potato topping: In a medium bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. Whisk in the sweet potatoes, half and half, butter, vanilla and eggs until smooth. Pour slowly over the chilled cheesecake filling.
• Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and bake, covering the edges with foil if it browns too quickly, until set along the outside and the center still has a slight jiggle, 55 to 60 minutes. Let cool to room temperature before refrigerating until ready to serve.

Steps:

• For the crust: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.
• Put the graham crackers in a food processor and pulse until fine crumbs, about 2 1/2 cups.
• Brush a 10-inch spring form pan with some of the butter. Add the graham cracker crumbs the remaining butter, 1/4 cup of the sugar and a pinch of salt to a medium bowl and stir to combine. Press the crumb mixture into the bottom and 1 inch up the side of the pan. Use the back of a measuring cup or drinking glass to pack the crust firmly and evenly in to the edges of the pan. Bake until the crust is lightly crisp and set, 15 to 20 minutes. Cool completely, then set the pan on top of a large sheet of aluminum foil and wrap the foil around the bottom of the pan and up the sides. Place the springform in a roasting pan.
• For the filling: Bring a large pot of water to a boil. Whip the cream cheese in the bowl of a stand mixer fitted with a paddle attachment until smooth. Add the remaining sugar and beat until just light and fluffy, scraping down the sides of the bowl and the paddle attachment as needed, about 2 minutes. Add the sweet potato puree, sour cream, eggs, vanilla, ground cinnamon and salt and beat until just combined. Scrape the filling into the cooled crust.
• Carefully pour boiling water into the roasting pan so that it goes half-way up the sides of the springform pan, being careful not to get any of the water in the springform pan. Bake until the edges of the cheesecake are set but the center still jiggles when the pan is tapped, about 2 hours. Turn off the oven and open the oven door for 1 minute to let out some heat. Close the oven door and leave the cheesecake in the oven for 1 hour more. Carefully remove the cheesecake from the roasting pan, remove the foil and cool on a wire rack. Run a thin knife or spatula around the edges of the cake to release it from the sides, (this also helps reduce cracks in the top of the cake as it chills). Cover the pan with plastic wrap and refrigerate the cheesecake 8 hours or overnight.
• For the s'more topping: Once the cheesecake has chilled completely, put the semi-sweet chocolate chips in a medium bowl. Heat the heavy cream in a small saucepan over medium heat until it just comes to a simmer, about 2 to 3 minutes. Pour the hot cream over the chocolate chips and let stand for 1 minute, then stir the cream and chocolate together until completely smooth. Set aside to cool to room temperature.
• Position a rack in the center of the oven and preheat the broiler to high. Pile the miniature marshmallows on top of the cheesecake in as even of a layer as possible (it's okay if some marshmallows overlap). Place the cheesecake on a baking sheet, then broil until the tops of the marshmallows are lightly golden brown, about 1 minute. Keep the oven door slightly open and rotate the pan as needed to get even browning.
• Run a thin knife or spatula between the cake and the pan to release it from the sides. Unlock the pan and remove the ring. Spray both sides of a sharp knife with non-stick cooking spray and slice the cake into 10 even slices, spraying the knife between each slice to keep the gooey marshmallows from sticking to the knife. Drizzle each piece of cheesecake with the cooled chocolate sauce and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Remove from heat, drain, and mash.
• Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the margarine, brown sugar, orange juice, and cinnamon. Spread evenly into a 9x13 inch baking dish. Top with miniature marshmallows.
• Bake for 25 to 30 minutes in the preheated oven, or until heated through, and marshmallows are puffed and golden brown.

Steps:

• 1. Preheat oven to 350 degrees F. Cut potatoes in half and place cut side down in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool, peel and puree. Combine gingersnap cookies, melted butter and nuts. Press into the bottom of a 9 ½ inch or 10 inch springform pan. Bake for 10 minutes.
• 2. In a large mixing bowl, beat 3 packages cream cheese and butter until light and fluffy. Add sugars, sweet potato puree, pumpkin pie spice, vanilla, sour cream and heavy cream. Beat until smooth. Add in 3 eggs, one at a time, blending well after each addition. Pour filling into prepared crust.
• 3. In another mixing bowl, combine 1/2 package cream cheese, marshmallow fluff, vanilla extract, 1 egg and flour, until well mixed.
• 4. Add drops of the marshmallow mixture on top of the cheesecake and swirl gently with a butter knife.
• 5. Fill a pie plate with water and place on the bottom oven rack. Place the cheesecake on the middle rack. Bake for about 1 hour, 10 minutes, or until the center is almost firm. Turn off oven and let cake cool with the door open.

Steps:

• For Crust: Preheat oven to 350° F. Mix crumbs, pecans and butter in medium bowl until well blended. Press mixture onto bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan. Bake crust until set, about 8 minutes. Cool completely in pan on rack. Maintain oven temperature. For Filling: Puree sweet potatoes in processor. Measure 1 cup puree; reserve remainder for another use. Beat cream cheese, 1/2 cup sugar and vanilla in large bowl until blended. Add eggs 1 at a time, beating well and scraping down sides of bowl after each addition. Transfer 1 cup cream cheese filling to small bowl. Add remaining 1/4 cup sugar, sweet potato puree, cinnamon and nutmeg to filling in large bowl and mix until smooth. Pour half of sweet potato filling into crust. Drizzle with half of plain filling. Swirl knife through batters to create marbled effect. Repeat layering with remaining sweet potato filling, then remaining plain filling. Swirl batters with knife again. Bake cake until filling is set, about 45 minutes. Cool. Refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.) Using snall sharp knife, cut around cake and release pan sides. Cut into wedges and serve cold.

Steps:

• Preheat oven to 350 degrees F (175 degrees C ).
• Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
• Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
• Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
• Bake in 350 degrees F (175 degrees C ) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).
• Turn off the oven. Let cake stand 1 hour in oven with door ajar.
• Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the refrigerator.

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1-1/2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour into crust., In a large bowl, combine sweet potatoes with sugar, evaporated milk, butter, egg, vanilla, spices and salt. Spoon over cheesecake batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° until center is just set and top appears dull, 50-55 minutes., Combine the sour cream, sugar and vanilla. Spread over cheesecake. Bake just until set, 5-10 minutes longer. Remove springform pan from water bath. Cool on a wire rack for 10 minutes., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Sprinkle cheesecake with pecans if desired.

Steps:

• Heat oven to 350°F.
• Beat first 7 ingredients with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour into crust; top with nuts.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Drizzle with syrup just before serving.